Salmon with Vegetables
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 16 min.
Ready in
Calories:
351
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber
- 300 grams Cherry tomatoes
- 1 Tbsp lemon juice
- 2 Tbsps white balsamic vinegar
- 4 Tbsps vegetable oil
- salt
- 1 pinch sugar
- 4 Salmon (each about 180 g)
- ½ bunch Cress
Preparation steps
1.
Rinse cucumber. Trim and cut into 0.5 cm (approximately 1/5 inch) thick. Rinse tomatoes and cut in half. Mix with cucumbers on a plate. Mix lemon juice with vinegar, 3 tablespoons of oil, salt and sugar. Drizzle over vegetables.
2.
Rinse salmon, pat dry, season with salt and cook until golden brown in remaining oil in a hot, nonstick pan, about 6 minutes on both sides. Place on top of tomato and cucumber salad and top with chopped watercress. Serve.
